English Salad Cream

Name: English Salad Cream
Prep time: 5 min
Total time: 5 min
Yield: 90 ml
Cuisine: American
Ingredients: 36 g Egg Yolk; 45 ml Double Cream; 5 ml Eng Mustard; 5 ml White Wine Vinegar; 45 ml Rapeseed Oil; 1 g Salt

Independent adaptation of a publicly published Sally Abé recipe. Not affiliated with, sponsored by, or endorsed by Sally Abé.

English Salad Cream from a starred kitchen.

Ratio

Double Cream 45 mlEng Mustard 5 mlWhite Wine Vinegar 5 mlRapeseed Oil 45 ml

Ingredients

Egg Yolk — 36 g
Double Cream — 45 ml
Eng Mustard — 5 ml
White Wine Vinegar — 5 ml
Rapeseed Oil — 45 ml
Salt — 1 g

Method

Pour to the lines in order (bottom → top): Double Cream, Eng Mustard, White Wine Vinegar, Rapeseed Oil.
Add finishing notes: Egg Yolk, Salt.
Cap the jar and shake until emulsified.

Provenance

Sally Abé works in Modern British at Harwood Arms HC; Ledbury lineage; credentials include Michelin (Harwood Arms HC; Ledbury lineage).

Adapted from a Sally Abé recipe (Sally Abé / Great British Chefs (English garden salad)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Sally Abé / Great British Chefs (English garden salad) (published as “English Salad Cream”). Full citation lives in Provenance.

Add to a jar